Sauté celery and garlic in a sauce pan until celery is translucent. Whisk together clam juice and flour, add to pan stirring constantly. Drain one can of crab into the pan, set the crab meat aside for later. Add Whiskey Pepper Cream Sauce, then add the undrained can of crab and salt. Bring to a boil, then put in a blender or food processor and puree until completely smooth. Return to the pan, add remaining crab and fold in cream.